Autumn Irish Channel Beef Stew

Serves 8. Recipe from “New Orleans Chef’s Table: Extraordinary Recipes From the French Quarter to the Garden District” is by chef Matt Murphy of Irish House, 1432 St. Charles Ave., New Orleans.

2 ozs. vegetable oil

2 lbs. stewing beef, cubed

Salt and pepper

1/4 cup flour

2 medium onions, sliced

1/2 head celery, diced

2 medium carrots, peeled and cut into half moons

2 small leeks, diced

2 bay leaves

1 large sprig thyme

1 small sprig rosemary

1 gallon beef stock

1 pint NOLA Irish Channel stout

4 potatoes, peeled and cubed

Chopped parsley, for garnish

1. Use a heavy-gauge pot. Set the temperature on high and add oil. Season the beef with salt and pepper. Then toss the beef and the flour together. Add the beef to the pot and allow it to brown. Stir in the onions, celery, carrots and leeks along with the herbs, stock and stout. Bring to a boil and then allow the stew to cook for about 1 to 11/4 hours.

2. Add the potatoes and cook for another 40 minutes or until tender.

3. To serve, remove the bay leaves, thyme and rosemary. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley.

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